The Good Food Guide unveils 2018's top restaurants - but which seafood superstar stole the top spot?

"The move from Hibiscus to Bibendum seems to have done Claude Bosi the power of good. There has been a subtle modulation in the chef’s tone and style - he no longer strives for high-wire complexity; the goal is now the accessible elegance of classic French cooking with modern adjustments. This is first-division cooking."

What The Telegraph says...

"The kid was juicy, the turbot meltingly lovely. Again: elegant, immaculate – but so fleeting. It was like eating air: delicious, sumptuous, mouth-watering air.

As it happens, Claude Bosi has held Michelin stars for the past 17 years. Soon, I suspect, he’ll have another," writes Michael Deacon.